In a large bowl, mix together pudding, pumpkin, pumpkin pie spice and vanilla. Gently stir in Cool Whip.This takes about 5 minutes to get the mixture smooth. (After mixing, I usually stick this in the refrigeratorfor a while before serving it.)

Directions:Preheat oven to 350 degrees. Mix cinnamon and sugar together in a bowl. Use metal cookie cutters and a cutting board to cut your tortillas into desired shapes (use leaves for fall, gingerbread men, trees, stars, etc. for Christmas). Place them on parchment or foil-lined baking sheets.

Spray all of the tortilla cut-outs with butter flavored cooking spray on the top side that is facing you.

Sprinkle them with cinnamon sugar mixture. Tip: I put the cinnamon-sugar mixture in an empty spice bottle so my kids could help sprinkle it on. They loved it! Lightly spray again with cooking spray to make sure the cinnamon sticks.Bake for 10 minutes, or until lightly browned. Place the chips on racks to cool off. Serve with Pumpkin Dip.

Thanks for sharing this recipe! I was bummed this year that I haven't been able to find my favorite pumpkin cream cheese that I put on bagel crisps. This sounds like a yummy solution for my missing holiday fix. ;o)

the cinnamon sugar chips are a mexican family tradition for us and we call them buñelos, we actually make them big and round like a regular tortilla, I never thought about making cute shapes but i'm def going to try that dip